Prep 15 mins
Cook 3 mins
I wanted to make a plum freezer jam, but did not want to use all that sugar most recipes call for. Actually, I could hardly even find any recipes for plum freezer jam. So, I kinda made this up, using what knowledge I could gather from looking at lots of other jam recipes (using both plums and other fruit). Since I just made this tonight, it has not had time to properly set, so I am not sure how soft a set it is going to be. Be sure to measure the fruit after chopping. Also, I would not guarantee that this would still work with a different brand of pectin, and it definitely would only work with the no-sugar-needed kind. Preparation time does not include pitting and chopping fruit, as I tend to be very slow at things like that, and cook time includes only cooking time of pectin. I'd love to hear your comments!
- 4 1⁄2 cups plums, pitted and chopped (do not peel, I think I used 11 red plums)
- 1 cup water
- 3⁄4 cup sugar
- 1 tablespoon light corn syrup (helps prevent sugar from crystallizing when frozen)
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 (1 3/4 ounce) box dry pectin (the less-sugar or no-sugar-needed kind, I used Ball brand)
- 1 cup water
- Combine prepared fruit with 1 C water, sugar, corn syrup, and extracts. Mix thoroughly. Let stand 10 minutes.
- Gradually stir pectin into 1 C water in a small saucepan. Bring mixture to a boil over medium-high heat. Boil hard 1 minute, stirring constantly.
- Transfer cooked pectin mixture to a large bowl. Slowly stir in fruit mixture. Stir for 3 minutes.
- Ladle jam into 1-cup freezer jars, leaving 1/2-inch headspace. Adjust caps and let jam stand until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.